Zucchini Rice Casserole
By
Deb Crane
@songchef
1
A very delicate blend of flavors is what makes this recipe stand out. A light and fluffy souffle texture makes your taste buds happy.
Ingredients
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3/4 cuncooked rice
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1 cwater
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1 cdry white wine ( i used blush)
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8slices bacon
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2 cthinly sliced zucchini
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1/2 cchopped onion
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1 tspminced garlic (or more to taste)
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6eggs
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1 csour cream
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1 tspsalt
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1 1/2 cshredded cheddar cheese, divided
How to Make Zucchini Rice Casserole
- Preheat oven to 350 degrees.
FOR THE RICE:
In saucepan, combine rice,water and wine. Cook until rice is al dente (3-5 minutes less then you would for normal rice) Set aside. - In a large skillet cook bacon until crisp. Reserve 2 tablespoons bacon fat in skillet.
Add zucchini,onion and garlic to fat in skillet.
Cook 5 minutes,stirring occasionally. - In large bowl, beat eggs. Add sour cream,salt,cooked rice,1 cup of cheese,vegetable mixture and bacon. Mix well. Pour into an 8x10 inch baking dish. ( I used a greased 2 quart casserole)
Sprinkle with remaining cheese. Bake in preheated oven for 45-55 minutes until set.
About Zucchini Rice Casserole
Main Ingredient: Rice/Grains
Regional Style: American
